Chicken Kolhapuri

Prep

20 Minutes

Cook

40 Minutes

2 Servings

Video

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Introduction

This dish is known for it’s "machoness" and is definitely the King of curries, It's hot, hot, hot! The use of lavangi red chillis, cloves, peppercorns and cinnamon along with the Relish Spice Mix makes this one scintillating curry!

Steps

Step 1 - Prepare Ingredients
Step 2 - Marinade Chicken
Step 3 - Make Base Paste
Step 4 - Cook Curry

Method

Base Curry Paste

1. Heat a cooking pan on medium heat, add vegetable oil

2. When oil is hot, add onions, sauté until the onions turn light golden brown, add salt

3. Add ginger, garlic and mix well, cook for 1 minute

4. Add tomatoes and cook until soft (approx. 5 minutes)

5. Allow the mixture to cool and blend it into smooth paste

Kolhapuri Curry

1. Heat a thick bottomed pan on high heat, add ghee or oil

2. Once oil is hot, add the chicken

3. Keep flipping the chicken pieces every now on again (approx. 5 minutes)

4. Add the base curry paste, mix well

5. Add stock or water (to suit)

6. Mix well, check for seasoning, add salt to taste

7. Add lime juice, stir, take off the heat and enjoy

(recommended - serve with basmati rice)

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Ingredients

Marinade

½ Lime Juice

½ tsp Salt

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

Handful Fresh Coriander Leaves (chopped)

2 tsp (heaped) Relish Kolhapuri Spice Mix

1 tbsp (heaped) Relish Kolhapuri Coconut Mix

(Blend the above into a smooth paste)

400g Chicken Breast (1" or 2cm cubed)

(Mix the paste with the chicken, marinade for at least 1 hour)

(Add more chilli powder if you prefer the curry hot hot!)

Base Curry Paste

3 tbsp Vegetable Oil

2 Medium Onions Chopped (fine)

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

2 Medium Tomatoes (diced)

½ tsp Salt

Kolhapuri Curry

2 tbsp of Ghee or Vegetable Oil

200ml Stock or Hot Water

½ tsp Salt

Juice of ½ a Lime